餐饮部.标准运转程序封皮

兵团大饭店标准运转程序餐饮部Food&BeverageDepartmentStandardOperationProceduresBingTuanGrandHotel（此标准经过饭店管理班子审阅，同意此标准按最新日期执行） 总经理：二〇一二年餐饮部标准运转程序（SOP）目录VIP果盘-----------------------------------------------------------------------------1-2VIP级别------------------------------------------------------------------------------3VIP客人接待程序------------------------------------------------------------------------------4-5搬运放置洗净的餐具-----------------------------------------------------------------------------6玻璃器皿及瓷器餐具的存放--------------------------------------------------------------------7不锈钢刀叉匙存放--------------------------------------------------------------------------------8不锈钢蒸汽台的清洗方法------------------------------------------------------------------------9餐具叠放分类-------------------------------------------------------------------------------------10餐具装框清洗-------------------------------------------------------------------------------------11瓷砖地面的清洗方法----------------------------------------------------------------------------12刀叉类洗涤方法----------------------------------------------------------------------------------13发放餐具-------------------------------------------------------------------------------------------14放置和保管清洁餐具----------------------------------------------------------------------------15家用型抽油烟机清洁方法----------------------------------------------------------------------16打碎机的清洗方法-------------------------------------------------------------------------------17烤架铁盘的清洗方法-----------------------------------------------------------------------------18烤箱的清洗方法-----------------------------------------------------------------------------------19可拆除过滤器的炉罩清洗方法-----------------------------------------------------------------20铝制器皿洗涤方法---------------------------------------------------------------------------------21烹调间地面的清洗方法---------------------------------------------------------------------------22清洁冰柜、冰箱------------------------------------------------------------------------------------23清洁地垫---------------------------------------------------------------------------------------------24清洁地面----------------------------------------------------------------------------------------------25清洁排水沟-----------------------------------------------------------------------------------------26清洁墙面----------------------------------------------------------------------------------------------27清洁万能蒸箱------------------------------------------------------------------------------------------28清洁网罩---------------------------------------------------------------------------------------------29清洁自助餐炉----------------------------------------------------------------------------------------30清洁自助餐台------------------------------------------------------------------------------------------31清扫洗碗机内部清洁---------------------------------------------------------------------------------32肉类食品切片机的清洗方法------------------------------------------------------------------------33设备认知-----------------------------------------------------------------------------------------------34-35深底煎盘的清洗方法----------------------------------------------------------------------------------36水泥地面的清洗方法----------------------------------------------------------------------------------37塑料用具清洗方法--------------------------------------------------------------------------------------38铜器清洗方法-----------------------------------------------------------------------------------------39维护银具--------------------------------------------------------------------------------------------40洗地机的操作程序------------------------------------------------------------------------------------41洗碗机操作程序--------------------------------------------------------------------------------------42金银器存放--------------------------------------------------------------------------------------------43制冰机操作程序--------------------------------------------------------------------------------------44使用炒锅技巧------------------------------------------------------------------------------------------45火候的控制---------------------------------------------------------------------------------------------46上菜时间的控制---------------------------------------------------------------------------------------47炸制原料的方法-------------------------------------------------------------------------48插花技巧------------------------------------------------------------------------------------------------49开胃小菜制作------------------------------------------------------------------------------------------50清洁厨房设备------------------------------------------------------------------------------------------51清洁库房卫生------------------------------------------------------------------------------------------52维护和保养厨房器械---------------------------------------------------------------------------------53储存冰块-------------------------------------------------------------------------------------------------54摆放冰桶与冰桶架-------------------------------------------------------------------------------------55摆台标准-----------------------------------------------------------------56采取合适的行动解决客人投诉-----------------------------------------------57菜肴推销技巧-------------------------------------------------------------58餐厅借用酒水程序-----------------------------------------------------------------------------------59-60撤盘子----------------------------------------------------------------------------------------------------61处理玻璃器皿-------------------------------------------------------------------------------------------62处理不锈钢器皿----------------------------------------------------------------------------------------63处理布草-------------------------------------------------------------------------------------------------64-65处理瓷器-------------------------------------------------------------------------------------------------66传菜部工作午餐及晚餐-----------------------------------------------------------------------------67-71存菜服务-------------------------------------------------------------------------------------------------72存菜服务-------------------------------------------------------------------------------------------------73存酒服务-------------------------------------------------------------------------------------------------74点菜服务流程-------------------------------------------------------------75点烟服务--------------------------------------------------------------------------------------------------76分餐技巧--------------------------------------------------------------------------------------------------77服务期间的检查服务程序-----------------------------------------------------------------------------78服务香烟---------------------------------------------------------------------------------------------------79更换餐具---------------------------------------------------------------------------------------------------80关档职责---------------------------------------------------------------------------------------------------81花雕酒服务------------------------------------------------------------------------------------------------82检查鲜花的摆放------------------------------------------------------------------------------------------83建立并维持有效的对客关系---------------------------------------------------------------------------84接待客人（午餐及晚餐）----------------------------------------------------------------------------85-87结账方式--------------------------------------------------------------------------------------------------88-89酒吧工作标准--------------------------------------------------------------------------------------------90-91开档工作---------------------------------------------------------------------------------------------------92开市与收市------------------------------------------------------------------------------------------------93客人遗失物品处理---------------------------------------------------------------------------------------94客用餐巾----------------------------------------------------------------------------------------------------95了解每日例会内容，沽清，特别介绍----------------------------------------------------------------96清台服务标准---------------------------------------------------------------97白葡萄酒服务程序-----------------------------------------------------------------------------------------98红葡萄酒服务程序-----------------------------------------------------------------------------------------99服整鱼服务程序--------------------------------------------------------------------------------------------100如何回答客人问题-----------------------------------------------------------------------------------------101散台零点服务----------------------------------------------------------------------------------------------102-106生日蛋糕服务程序----------------------------------------------------------------------------------------107食物和酒水托盘------------------------------------------------------------------------------------------108-109使用托盘技巧-----------------------------------------------------------------------------------------------110厅房服务程序----------------------------------------------------------------------------------------------111-113退菜处理程序-----------------------------------------------------------------114洗手盅----------------------------------------------------------------------------------------------------------115鲜榨果汁服务-------------------------------------------------------------------------------------------------116协助核对及呈递帐单程序------------------------------------------------------117协助席间服务----------------------------------------------------------------118携带物品去洗碗间------------------------------------------------------------------------------------------119婴儿椅服务---------------------------------------------------------------------------------------------------120迎宾服务程序------------------------------------------------------------------------------------------------121展示碟---------------------------------------------------------------------------------------------------------122掌握菜牌知识----------------------------------------------------------------123酒水服务技巧----------------------------------------------------------------124中餐零点摆台---------------------------------------------------------------------------------------------125-126中式零点服务---------------------------------------------------------------------------------------------127-131中餐厅入单程序------------------------------------------------------------------------------------------132-133中式VIP宴会接待服务程序--------------------------------------------------------------------------134-137U型会议摆台------------------------------------------------------------------------------------------------138摆放舞台地板-----------------------------------------------------------------139摆放小酒吧----------------------------------------------------------------------------------------------------140摆放休息茶点自助餐-----------------------------------------------------------141摆放指示牌-------------------------------------------------------------------142晚餐台摆台----------------------------------------------------------------------------------------------------143跟进宴会任务单----------------------------------------------------------------------------------------------144更换及保管布草----------------------------------------------------------------------------------------------145更新多功能厅-------------------------------------------------------------------------------------------------146会议服务--------------------------------------------------------------------------------------------------------147会议室摆放---------------------------------------------------------148鸡尾酒会的摆放----------------------------------------------------------------------------------------------149鸡尾酒会与自助餐服务-------------------------------------------------------------------------------------150检查会议摆台-------------------------------------------------------------------------------151剧院式会议摆台-------------------------------------------------------------------------------------------152课桌式摆台-----------------------------------------------------------------------------------------------------153设备认识--------------------------------------------------------------------------------------------------------154物品盘点----------------------------------------------------------------------------------------------------155物资重复使用-----------------------------------------------------------------156西餐摆台---------------------------------------------------------------------------------------------------157西式服务---------------------------------------------------------------------------------------------------158外卖-----------------------------------------------------------------------159-160宴会收档---------------------------------------------------------------------161宴会物品保管--------------------------------------------------------------------------------------------162运输和存放设备-----------------------------------------------------------------------------------------163中式摆台---------------------------------------------------------------------------------------------------164中式服务---------------------------------------------------------------------------------------------------------165中式宴会接待程序-----------------------------------------------------------166-170准备工作排班--------------------------------------------------------------------------------------------------171准备会议----------------------------------------------------------------------------------------------------172准备自助餐-----------------------------------------------------------------------------------------------------173自助餐宴会服务程序--------------------------------------------------------------------------------------174-176摆设酒吧---------------------------------------------------------------------------------------------------------177冰箱的存放------------------------------------------------------------------------------------------------------178从库房领取酒水---------------------------------------------------------------------179检查制冷设备----------------------------------------------------------------------------------------------------180简单的酒水装饰-------------------------------------------------------------------------------------------------181酒吧关档-------------------------------------------------------------------------182酒吧开档和物品陈列-----------------------------------------------------------183-184酒吧清洁------------------------------------------------------------------------------------------------------185酒水破损和流失报告-------------------------------------------------------------186领货单----------------------------------------------------------------------------------------------------------187冰箱清理-------------------------------------------------------------------------------------------------------188准备冷饮---------------------------------------------------------------------189-190扒房服务----------------------------------------------------------------------------------------------191餐厅借用酒水程序--------------------------------------------------------------------------------192-193撤盘子及餐具-----------------------------------------------------------------------------------------194充奶盅服务--------------------------------------------------------------------------------------------195房内送餐服务程序-----------------------------------------------------196-198服务检查、预见客人需要--------------------------------------------------------------------------199个人仪表、卫生和行为-----------------------------------------------------------------------------200工作台的准备-----------------------------------------------------------------------------------------201接听电话-----------------------------------------------------------------------------------------------202酒吧设吧--------------------------------------------------------------------------------------------203-204酒水饮料服务------------------------------------------------------------------------------------------205清洁桌子------------------------------------------------------------------------------------------------206试酒与葡萄酒服务--------------------------------------------------------------------------------------207-208团队信息获得的服务程序-----------------------------------------------------------------------------209西餐早餐团队确认及安排程序-----------------------------------------------------------------------210-211西餐自助午、晚餐服务流程------------------------------------------------------------------------212-213自助餐服务----------------------------------------------------------------------------------------------214西餐自助早餐服务-------------------------------------------------------------------------------------215-216VIP接待服务程序---------------------------------------------------------------------------------------217包厢预定--------------------